The item on the pyramid that is not
considered part of a food group and tell why its use is discouraged

The number of servings recommended
per day from each group

Give your counselor examples from each
food group.

Describe for your counselor the
measurements of servings for each food group.

Describe to your counselor food
preparation techniques that result in more healthful and nutritious meals.

Plan a menu for two straight days (six
meals) of camping. Include the following:

A camp dinner with soup; meat, fish,
poultry, or an appropriate substitute; two fresh vegetables; drink; and
dessert. All are to be properly prepared. When preparing your menu, follow
the nutritional guidelines set by the food pyramid.

A one-pot dinner. Use foods other than
canned.

Using the menu planned for requirement
3, make a food list showing cost and amount needed to feed three or more
boys.

List the utensils needed to cook and
serve these meals.

Using the menu planned for requirement 3,
do the following and discuss the process with your merit badge counselor:

Prepare and server for yourself and two
others, the two dinners, one lunch, and one breakfast. Time your cooking so
that each course will be ready to serve at the proper time.

The meals for this requirement may be
prepared for different trips. They need not be prepared consecutively.
Scouts working on this badge at summer camp should plan around food they
can get at the camp commissary.

For meals prepared in requirement 4a
for which a fire is needed, use a lightweight stove or build a low-impact
fire. Include support for your cooking utensils from rocks, logs, or like
material. The same fireplace may be used for more than one meal. Use a
backpacking stove to cook at least one meal. (Where local regulations do not
allow you to do this, the counselor may change the requirement to meet the
law.)

For each meal prepared in requirement
4a, use safe food-handling practices. Dispose of garbage, cans, foil, paper,
and other rubbish by packing them out and depositing them in a proper
container. After each meal, clean up the site thoroughly.

Plan a menu for one day (three meals) or
for four meals over a two-day period of trail hiking or backpacking. Include
the following:

A breakfast, lunch, and dinner for a
trail or backpacking trip where light weight is important. You should be
able to store all foods used for several days without refrigeration. When
preparing your menu, follow the nutritional guidelines set by the food
pyramid.

The meals for this requirement may be
prepared for different trips. They need not be prepared consecutively.
Scouts working on this badge at summer camp should plan around food they
can get at the camp commissary.

Using the menu planned for requirement
5, make a food list showing cost and amount needed to feed three or more
boys.

List the utensils needed to cook and
serve these meals.

Figure the weight of the foods in
requirement 4a.

Using the menu planned for requirement
5a, do the following:

Prepare and serve for yourself and two
others, the trail breakfast and dinner. Time your cooking so that each
course will be ready to serve at the proper time.

The meals for this requirement may be
prepared for different trips. They need not be prepared consecutively.
Scouts working on this badge at summer camp should plan around food they
can get at the camp commissary.

For each meal prepared in requirement
6a, use safe food-handling practices. Dispose of garbage, cans, foil, paper,
and other rubbish by packing them out and depositing them in a proper
container. After each meal, clean up the site thoroughly.

Plan a menu for three full days of meals
(breakfast, lunch, and dinner) to be cooked at home.

When preparing your menu, follow the
nutritional guidelines set by the food pyramid. All meals are to be cooked
or properly prepared.

Using the menu planned for requirement
7, make a food list, showing cost and amount needed to feed yourself and at
least one adult (parent, family member, guardian, or other responsible
adult).

Tell what utensils were needed to cook
and serve these meals.

Prepare and serve a breakfast, lunch,
and dinner from the menu you planned for requirement 7. Time your cooking to
have each course ready to serve at the proper time. Have an adult verify the
preparation of the meal to your counselor.

Do the following:

Find out what opportunities are
available for a career in food service management. Find out what high school
courses might help you prepare for a career in cooking, and about special
training you might need and where to obtain such training. Discuss what you
learned with your counselor.

Visit a professional cook, chef, food
service manager, or Registered Dietician and learn what this professional's
duties are. Discuss the person's education and training, techniques, and
means used in professional food preparation, and local health regulations
and licensing requirements that must be followed. Report to your counselor
your findings.